Blueberry Snack Cake (9x13-inch)

By MarieR

Recipe from Wilton 9x13-inch panw/cover

Ingredients

• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar % cup milk
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon Wilton Imitation Clear Almond Extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder Vi teaspoon salt
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup sliced almonds

Preparation

Step 1

Preheat oven to 350°F. Spray 13 in. x 9 in. pan with vegetable pan spray.
In medium bowl, beat egg whites and cream of tartar until stiff peaks form. In large bowl, beat butter and sugar until light and fluffy. Add milk, vanilla, and almond extract; mix well. Add flour, one cup at a time, mixing well after each addition. Carefully fold Vt of egg whites into batter to loosen; fold in remaining egg whites. Spread batter into prepared pan; sprinkle with blueberries and almonds.
Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling grid.
Makes about 12 servings.